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Traditional Cooked Turkey

Course Main Course
Cuisine American
Keyword brining, salt, turkey


  • 1 whole fresh turkey 12 to 14 pounds
  • ice chest to hold turkey
  • small clean garbage sack
  • brine 1/2 cup kosher salt, 1/2 cup sugar and 1 gallon water
  • bag of ice


  • The morning before cooking the turkey start the brine. Make at least 2 gallons of brine for a 12 pound turkey. Unwrap the turkey, wash and place in a small garbage bag in an ice chest. Pour brine over turkey until covered. Seal bag and cover with ice. Close chest and let set until next morning. If room is available, turkey can be brined in refrigerator without the use of ice.
  • Next morning: Preheat oven to 325 F. Remove turkey from brine and wash thoroughly. Place in galvanized turkey roaster, breast side up. Do not salt; may sprinkle with other seasonings as desired. Cover with lid and roast until temperature probe pops out or until done. Let set and leave covered until ready to slice.